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Product Number: 27601

RED CHEESE PEPPER (85 days)-Discontinued


Germ 10-14 days
This heirloom pepper has a distinctive flattened and dimpled shape and can be dried to produce paprika. It is thought to be the original pepper from which the bell pepper was selected. Plant is erect and over 2’ Also known as squash pepper. 20 seeds


Indoors- Start 8-10 weeks before last frost, 1/4” deep with soil temperatures 70-80 degrees. Liquid fertilize seedlings every 7-10 days. Transplant 18” apart when danger of frost has passed and when soil is 65 degrees.

Harvest- Using a sharp instrument, pick first fruits when they reach usable size, this helps accelerate the growth of the other peppers on the plant. Leave some on to mature, to color and sweeten up.

Tips- Plant in fertile, well composted soil, mulch and provide adequate water. It helps to use row cover early in the season giving the plants extra warmth, especially in the north. Side dress when flowers begin to form.

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Owyhee Rat

Oh my goodness!

We live in an area with hot, dry summers (often over 105F) and added these cheese peppers to our garden a few years ago. I was astounded by their production. The plants only got a couple of feet tall but they were so heavily laden with fruit we had to stake them and even then they had a hard time staying upright. They have excellent flavor with really thick walls. I used most of them for paprika where they excelled, and used the remainder fresh. When ripe they have an almost apple-like flavor--so sweet and yummy!

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